A night at BB Social Dining in DIFC never disappoints, and the venue’s new-normal experience doesn’t falter either.
As is the norm, now, we were guided to our table by a face-mask wearing member of staff, and opted for one on the bar-level floor for its laid-back vibe, noticing however that they are more spaced out than we remember – socially distanced, of course.
The menu was delicately presented on the napkin in front of us as we took our seats, in the form of a QR code. A quick scroll later, and we decided on the homemade elderflower infused soda and virgin tonic mocktails to quench our thirst, while we awaited the fine feast.
When at BB’s, one should always try the super green hummus – made with mint, edamame, avocado and spinach – it’s a house favourite for a good, creamy, reason. So naturally we started with a portion, alongside the moreish crispy glazed sprouts, flavoursome butter fish sashimi, and vibrant Padron peppers.
For mains we decided on the vegetarian pho, which is served with rice noodles, tofu and mushroom, and the deliciously crispy spicy fish – the mint yoghurt on the side partners perfectly. Although famous for their bao buns, we had ours for dessert this time. The baonut is a light doughnut made from the bao dusted in sugar, with chantily cream and sweet strawberry jam on the side. A contemporary twist with a delightful result.
As always, BB Social Dining was a refined yet relaxed affair, and we already can’t wait to return. Masks and all.
Sakana Bao with Tempura Butter Fish